Author Notes
A raw, vegan take on a key lime pie with a chewy crust, tangy citrus filling and perfectly creamy texture thanks to avocado. —Posie (Harwood) Brien
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Ingredients
- Crust
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2 1/2 cups
almonds
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1/8 cup
coconut oil
-
1/3 cup
dates, pitted
-
1 pinch
salt (generous)
- Filling
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2
avocados
-
1/2 cup
coconut oil
-
1 cup
cashews, soaked overnight
-
1/2 cup
agave nectar
-
4
limes, zested and juiced
-
1 pinch
salt
Directions
-
To make the crust, pulse all ingredients in a food processor until it forms a coarse meal and begins to come together. Press into a 9 inch tart or pie pan and refrigerate while you make the filling.
-
To make the filling, blend the cashews, agave nectar and coconut oil in a food processor until smooth. Add the avocados, lime juice, lime zest and salt and blend until airy and smooth.
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Spoon the filling into the crust. Refrigerate until firm, at least 2 hours.
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